Cranberry Crescents

1 cup butter, softened

1/2 cup sugar

8 ounces chream cheese

2 egg yolks

1/2 tsp vanilla extract

1/2 tsp orange extract

1/4 tsp salt

2 1/2 cups all purpose flour

1 pkg (6 oz) dried sweetened cranberries

2/3 cup golden raisins

3 tbsp orange juice

1 egg, lightly beaten

Clear sugar crystals, for garnish

In bowl, beat butter and sugar untilcreamy, 1 minute. Beat in

cheese, yolks, extracts, salt; beat 1 minute. On low speed beat

in flour just until combined. Divide dough into fourths; shape into

disks. Wrap; refrigerate to firm, 2 hours.

In processor, chop cranberries, raisins. Add juice.

Heat oven to 350 degrees. Grease large baking sheet. On floured

surface, roo disk of dough into 8 inch round. Spread with 1/4 cup

raisin mixture. Cut into 12 wedges. Starting at outside edges, roll up

each wedge to enclose filling. Transfer to prepared cookie sheet. Repeat

with remaining dough (48 cookies total). Brush with egg; top with sugar.

Bake for 20 minutes, until lightly browned. Transfer to wire racks to cool.